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    Home ยป Recipes ยป Muffins

    The Best Banana Muffin Recipe

    Published: June 15, 2022 by Sam Merritt โ€ข 2,075 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video

    My well-loved Banana Muffin recipe makes incredibly soft, moist muffins with tall, bakery-style tops, sweet banana flavor, and an optional streusel topping. Recipe includes a how-to video!

    streusel topped banana muffin missing a bite

    Your New Favorite Breakfast Muffin

    Today I’m re-sharing one of my favorite muffin recipes on the blog, and apparently, it’s one of your favorites too! With nearly 500 five-star ratings, this banana muffin recipe is so well-loved–and for good reason. These aren’t bland, boring, or basic banana muffins; they’re fluffy, moist, and loaded with banana flavor! And if that’s not enough, I recommend topping them with a crumbly, buttery streusel topping…yum.

    It took a lot of tries and tweaks to get this recipe just perfect, but it was well worth the trial and error. This recipe makes the softest, most flavorful banana muffin I’ve ever tasted–with or without the streusel on top–and I’m so proud to share it with you!

    What Makes My Banana Muffin Recipe the BEST:

    • It produces big, beautiful muffin tops, thanks to a nifty oven trick.
    • They truly taste like banana muffins, not banana bread in muffin form.
    • No mixer needed–these come together easily by hand!
    • They take just 30 minutes from start to finish.

    What You Need

    head-on view of ingredients including flour, sugar, bananas, eggs, and more

    I found I needed several key ingredients for super flavorful banana muffins:

    • Three ripe bananas. Ripe bananas mash easier and impart a stronger banana flavor, so save this recipe for those dark brown bananas lingering at the bottom of your fruit basket (unlike the ones pictured above!).
    • Butter and oil. We’re using a blend of both for the best flavored and textured banana muffin (same reason I use a blend of the two in my vanilla cake!). Stick with a neutral oil like canola, vegetable, or grapeseed, and make sure your butter is unsalted.
    • Sugar. Using some brown sugar gives the muffins a rich flavor that granulated alone wouldn’t provide.
    • Buttermilk. This keeps the muffins nice and moist. If you’re low on buttermilk, give my easy buttermilk substitute a try!

    SAM’S TIP: Overmixing your batter can lead to muffins that are too tough and dense. To avoid this, I strongly recommend stirring your banana muffin batter completely by hand. Luckily, we’re using melted butter in this recipe, so mixing by hand is a breeze!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Banana Muffins

    muffin batter being stirred with a blue rubber spatula
    1. Mash your bananas, then add the oil and melted butter.
    2. Stir in the sugar, then add the eggs, vanilla, and buttermilk.
    3. Combine your dry ingredients in a separate bowl, then gently fold them into the wet ingredients.
    4. Portion the batter into a paper-lined muffin tin, filling each liner is ¾ of the way full.
    5. Prepare your streusel, if using, and portion over each muffin.
    6. Bake your muffins for 8 minutes, then reduce the temperature and bake for another 7-8 minutes until done.

    SAM’S TIP: While I personally love and recommend the streusel topping, I know not everyone wants the extra sugar or dishes. As you can see, the “naked” banana muffin pictured below baked up beautifully with an even tidier, higher muffin top. So feel free to skip it!

    two muffins showing a side-by-side comparison of streusel topping vs no streusel

    Frequently Asked Questions

    Can I add nuts?

    Yes, although I do have a separate banana nut muffin recipe you might want to try (it uses browned butter too 🤤). You can add between 1-1½ cups of add-ins (chocolate chips work well!) to this banana muffin recipe. I recommend adding them when you’re almost done incorporating the dry ingredients.

    Can I use a jumbo muffin pan for this recipe?

    Yes! To do this, you’ll follow the same instructions I provide for my bakery-style chocolate chip muffins:

    Bake at 425F for 8 minutes, then reduce the oven to 350F (don’t open the door!) and continue baking until the muffins begin to turn golden brown. This can take anywhere from 7-15 minutes, so keep an eye on them!

    Can I freeze banana muffins?

    This banana muffin recipe freezes very well! In fact, I did this in preparation for Luke’s arrival so I always had a quick breakfast handy during his newborn phase.

    If you want want to freeze yours, allow them to cool completely, wrap individually in plastic wrap, place in a Ziploc bag, and freeze. To thaw, either set your muffins out at room temperature or microwave them (just use the defrost setting or they’ll become hard).

    muffins with and without streusel scattered across a white marble counter

    So, do you agree? Is this the BEST banana muffin recipe? Let me know in the comments!

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    streusel topped banana muffin missing a bite

    The Best Banana Muffin Recipe

    The BEST Banana Muffin Recipe! The batter comes together in minutes and is baked on two temperatures for the most moist, fluffy banana muffins you've ever had. Can be made with or without streusel topping!
    4.98 from 1019 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 15 muffins
    Calories: 281kcal
    Author: Sam Merritt

    Ingredients

    • 1 ½ cups (385 g) well-mashed ripe bananas This is typically 3 large bananas for me
    • ¼ cup (60 ml) avocado oil or vegetable oil or canola oil (may substitute vegetable or avocado oil)
    • ¼ cup (60 g) unsalted butter melted and cooled at least 5 minutes
    • ½ cup (100 g) sugar
    • ½ cup (100 g) light brown sugar tightly packed
    • 2 large eggs room temperature preferred
    • ¼ cup (60 ml) buttermilk room temperature preferred
    • 1 Tablespoon vanilla extract
    • 2 cups (250 g) all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Streusel (optional)

    • ½ cup (65 g) all-purpose flour
    • ½ cup (100 g) brown sugar
    • ¼ teaspoon salt
    • ¼ cup (60 g) unsalted butter, cold

    Instructions

    • Preheat oven to 425F (220C) and line a muffin tin with paper liners*
    • Place peeled bananas in a large bowl and use a fork or a potato masher to mash them – bananas should be well-mashed.
      1 ½ cups (385 g) well-mashed ripe bananas
    • Add oil and melted butter and stir well.  
      ¼ cup (60 ml) avocado oil or vegetable oil or canola oil, ¼ cup (60 g) unsalted butter
    • Stir in sugars until well-combined.
      ½ cup (100 g) sugar, ½ cup (100 g) light brown sugar
    • Add eggs, buttermilk, and vanilla extract and stir well. Set aside.
      2 large eggs, 1 Tablespoon vanilla extract, ¼ cup (60 ml) buttermilk
    • In a separate bowl, whisk together your dry ingredients — flour, baking powder, baking soda, and salt.
      2 cups (250 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).
    • Portion batter into prepared muffin tin, filling each liner ¾ of the way full.  Set aside and prepare your Streusel topping.

    Streusel Topping (optional)

    • Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.
      ½ cup (65 g) all-purpose flour, ½ cup (100 g) brown sugar, ¼ teaspoon salt
    • Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
      ¼ cup (60 g) unsalted butter, cold
    • Sprinkle streusel topping evenly over each muffin.
    • Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C).  A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
    • Allow muffins to cool before enjoying.

    Notes

    *Please note that this recipe makes about 15 muffins while most muffin tins are only 12-count.
    Feel free to add nuts or chocolate chips! Just stir them in at the end.

    Nutrition

    Serving: 1muffin | Calories: 281kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 185mg | Fiber: 1g | Sugar: 24g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published 01/05/2018. Updated with more information and better photos 10/17/2019.

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    Reader Interactions

    Comments

    1. Charlotte Davison

      August 24, 2025 at 4:19 pm

      5 stars
      I love to bake and I do lots of it. I had to let you know that this banana muffin recipe is the best!! I made it exactly the way your recipe is and my family is enjoying them.
      Thank you

      Reply
    2. Perla

      August 23, 2025 at 2:33 pm

      5 stars
      Easy to make in such a short time โค๏ธ

      Reply
    3. Rhonda

      August 19, 2025 at 6:24 pm

      5 stars
      Iโ€™ve been looking for a recipe thatโ€™s as good as the muffins I get at the store, texture and moist for more than a day. This is the recipe! I made jumbo muffins with mine and they were so good! Iโ€™ve actually made the blueberry recipe from sugarspunrun and they are good too! Next Iโ€™m going to look for chocolate chip muffins.

      Reply
    4. Marcia Oom

      August 14, 2025 at 4:47 pm

      Have you ever made a nanana bread out of it? I am trying it -!-we are camping and I only had a 6 muffin pan so I pit the rest I. A loaf pan- sure I will have to cook it longer so we shall see!

      Reply
      • Sam Merritt

        August 15, 2025 at 10:55 am

        Hi Marcia! I have not baked this as a banana bread. The I do have a banana bread recipe though. ๐Ÿ™‚

        Reply
        • Emely

          August 17, 2025 at 3:21 am

          5 stars
          This is hands down the best thing I’ve ever baked, my friends and family loved these! Thank you for the recipe Sam you did your big one ๐Ÿ—ฃโ€ผ๏ธโ€ผ๏ธโ€ผ๏ธ

    5. Lauren Tucker

      August 13, 2025 at 2:49 pm

      Would I be able to sub the buttermilk for something else? Maybe regular milk or heavy cream?

      Reply
      • Sam Merritt

        August 13, 2025 at 4:02 pm

        Hi Lauren! If you don’t have buttermilk on hand I would recommend making a buttermilk substitute. ๐Ÿ™‚

        Reply
    6. Kitti G

      July 30, 2025 at 6:03 pm

      can I use blueberries instead of bananas?

      Reply
      • Sam Merritt

        July 31, 2025 at 9:59 am

        Hi Kitti! I wouldn’t recommend it. I do have a blueberry muffin recipe. ๐Ÿ™‚

        Reply
    7. C van Nierop

      July 30, 2025 at 3:06 pm

      5 stars
      Really good and not at all heavy like banana bread, though I wanted to ask, can I use almond flour instead?

      Reply
      • Sam Merritt

        July 30, 2025 at 3:49 pm

        I’m so glad you enjoyed it so much! I’m not sure almond flour will work quite the same. ๐Ÿ™

        Reply
    8. Sally

      July 29, 2025 at 9:51 am

      5 stars
      Hi Sam, Ok, another great, fabulous, delicious recipe that you created! Thank you for sharing your talent and recipes w us, you continue to make me look like I know what im doing in the kitchen, and you are making my family happy and making their bellies full of delicious food! xo

      Reply
    9. Christine Beaudin

      July 27, 2025 at 9:36 am

      5 stars
      First time trying these muffins and they are delicious…light, fluffy and easy to make. I will most definitely make these again and I’m sure I will be asked to share the recipe.

      Reply
    10. Alison K

      July 25, 2025 at 4:35 pm

      5 stars
      Super easy and super YUMMY!
      Made these today- used 1/2 cup melted butter (no oil) and added tiny chocolate chips.
      Made 12 big muffins with more then enough streusel on top!

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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